Open-Mouth Pork Chop

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This variation on stuffed pork chops is so off-center that I had to call it something else. Do not be distressed that the stuffing wants to fall out; there’s no avoiding this other than by using toothpicks to hold the chop together during the cooking.


  • 2 oz. block Parmesan cheese
  • ½ stick (4 Tbsp.) butter


  1. Preheat the broiler. Using a vegetable peeler, slice off thin but wide shavings of the Parmesan cheese and set aside.
  2. Melt the butter in a medium skillet over medium-low heat until it bubbles. Add the garlic and crushed red pepper, and sauté until the garlic is fragrant. Add the mushrooms and cook until the mushrooms just begin to soften. Add the tomatoes and p